I first came up with and made this dish at Epicurean Harvest Farm in the Blue Mountains, it is quick, simple and full of a wonderful peppery taste.
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
1 medium white radish
1 bunch of carrots (baby)
Use your melon baller to ball out the radish
Prepare your carrot tops by taking most of the leaves off the stalk then finely chop the stalk
In a medium size saucepan heat some olive oil then add the sesame seeds and radish. Add the carrot tops, garlic powder and cook for 3-5 minutes. Remove from heat and place in a bowl.
Garnish with garlic chips and paprika